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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 onion (1/2 lb.), peeled and chopped |
1/2 cup chopped prosciutto (3 1/4 oz.) or cooked ham |
2 cloves garlic, peeled and pressed or minced |
1/4 cup olive oil |
2 1/2 cups long-grain white rice |
3 1/3 cups fat-skimmed chicken broth |
1/2 cup chopped canned peeled roasted red peppers |
1 tablespoon chopped parsley (optional) |
Directions:
1. In a 4- to 5-quart nonstick pan over medium-high heat, stir onion, prosciutto, and garlic in olive oil until onion is limp, 4 to 5 minutes. Add rice and stir until it begins to turn opaque, about 2 minutes.
2. Add broth and red peppers and bring to a boil; reduce heat to low, cover, and simmer until rice is tender to bite, 15 to 20 minutes. Scoop into a bowl. Sprinkle with parsley if desired.
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